Tomatoes au Gratin
Cover bottom of shallow baking pan with slices of tomato and
sprinkle liberally with bread crumbs and grated cheese, season
with salt, pepper and dots of butter, add another layer of
tomato slices, season as before and continue this, alternating
with cheese, until pan is full. Add a generous topping of crumbs,
cheese and butter. Bake 50 minutes in moderate oven.
Onion Soup au Gratin
4 or 5 onions, sliced
4 or 5 tablespoons butter
1 quart stock or canned consomme
1 quart bouillon made from dissolving 4 or 5 cubes
Rounds of toasted French bread
1-1/2 cups grated Parmesan cheese
Saute onions in butter in a roomy saucepan until light golden,
and pour the stock over. When heated put in a larger casserole,
add the bouillon, season to taste and heat to boiling point. Let
simmer 15 minutes and serve in deep well-heated soup plates, the
bottoms covered with rounds of toasted French bread which have
been heaped with freshly grated Parmesan and browned under the
broiler.
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